Lemon Butter Ravioli with Asparagus
Lemon Butter Ravioli with Asparagus is one of our favorite springtime dinners. I start this dish by making homemade ravioli. Then, I make a lemon butter sauce. Finally, I toss it all together with steamed asparagus. We like this dish for several reasons. First of all, I like that this is a meatless meal. While we enjoy eating meat, we also like to have lots of meatless meals. Secondly, I like that this sauce comes together in about fifteen minutes. And, lastly, we all love the fresh springtime flavors in this dish.
The Equipment I Used
- A Ravioli Form- You will need this to shape your ravioli.
- A Food Scale- For perfect ravioli, be sure to weigh your flour.
- A Rolling Pin- You’ll need this to roll out your dough.
- A Large Skillet- I like to make the sauce in a large skillet. That way it’s easy to coat your ravioli in all your sauce.
The Ingredients Needed for Lemon Butter Ravioli with Asparagus
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
- Asparagus- Find the freshest asparagus you can. Make sure the tops aren’t frayed. That’s a sign of old asparagus.
- Oil- Use a good quality extra virgin olive oil. I like California Olive Ranch brand.
- Butter- Since butter is one of the stars of the dish, use a good quality unsalted butter. I like to use Irish butter, like Kerrygold.
- Basil- Fresh basil adds lots of herby flavor to this dish.
- Pine Nuts- These can be tricky to find. This week I found mine at in the baking section of my market.
How I Made my Sauce
- First, I steamed my asparagus. Be careful to not overcook them.
- Next, I cooked the garlic in the butter. Be sure to not let your garlic burn.
- Finally, I tossed together all ingredients and garnished them with the basil, lemon zest, and pine nuts.
If you like asparagus, you need to try this fresh and delicious Lemon Butter Ravioli with Asparagus.
Lemon Butter Ravioli with Asparagus
Steamed asparagus tossed with butter, lemon, garlic, Parmesan and cheese ravioli.
Ingredients
- 1 bunch asparagus, trimmed, and cut into two inch pieces
- 36 cheese ravioli
- 2 tbsp. extra virgin olive oil
- 7 tbsp. unsalted butter
- 4 cloves minced garlic
- 4 tbsp. lemon juice
- ¼ cup basil leaves
- 1 cup grated Parmesan cheese
- 2 tbsp. lemon zest
- ¼ cup pine nuts
Instructions
- In a three quart saucepan, bring two inches of water to a boil. Add the asparagus, cover, and simmer for 4 minutes. Drain well.
- Heat a large skillet with the oil and 1 tablespoon of the butter. Cook the garlic for a few minutes, and then add the lemon juice and asparagus.
- Cut the rest of the butter into thin slices. Remove the pan from the heat and stir in the butter until it is melted and a nice sauce forms. Add the ravioli, and cheese, tossing everything together, until the pasta is completely coated in sauce.
- Garnish with lemon zest, pine nuts, and basil.
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Homemade Cheese Ravioli
Homemade ravioli dough pressed into a ravioli form, filled with a ricotta and Parmesan filling.
Equipment
- a ravioli form
- a rolling pin
Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour (240g)
- ½ tsp. salt
- 2 tbsp. melted chicken fat or vegetable oil
- 2 large egg yolks
- 1 large egg
- ½ cup whole milk
For the Ravioli Filling:
- 1 cup fresh ricotta cheese
- 1 large egg
- ¾ cup Parmesan cheese, grated
Instructions
- Begin by making the Ravioli Dough: In a large bowl, whisk together the flour and salt. In a second smaller bowl, mix together the chicken fat or oil, yolks, egg and milk. Stir these liquids into the flour with a fork. Then, knead it on a floured board for 12 minutes. Wrap the dough in plastic wrap and let it rest for one hour.
- Next, make the Ravioli Filling: Just mix all the ingredients together in a bowl.
- Cut the dough in thirds. Roll out the first third of the dough on a floured board until it's an ⅛ of an inch thick, into somewhat of a rectangular shape. Flour your ravioli form. Drape the dough loosely over the form. Use your finger to press the dough lightly into each cavity. Fill each cavity with about a teaspoon of cheese filling. Fold more dough on top of the filling. Dust the dough with flour and use the rolling pin to seal the edges. Invert the form to release the ravioli. Cut away any dough scraps. Repeat with the other two thirds of the dough. Place the ravioli on a flour dusted sheet pan. Cover loosely with plastic.
- Bring a large pot of water to a gentle boil, and add a teaspoon of kosher salt. Cook six ravioli at a time for about five minutes, or until they float to the top. Drain well and repeat with the rest of the ravioli.
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